anyone like spanish mackerel?

[FF_T_Warren]

I always seem to hook up on several spanish mackerel when trout fishing in fourchon. While they are a blast to catch(as long as they dont steal your setup), I haven't found them to be much good for eating. Any of you guys keep em? and if you love em, mind sharing the recipe?

[Dink]

Eman is who you want to talk to. I think he smokes em??

[MathGeek]

Spanish Mackerel are an oily, more strongly flavored fish. Some folks appreciate that, some don't. I like the taste, usually with smoking or barbecuing.

[yrretyman]

I like them smoked.We smoked some last summer,they were great. Found the recipe online.

[eman]

Smoke em and make fish tacos or a tuna salad type dish

[mr crab]

I cut out the red line by cutting each filet in half long ways. After all the red meat is removed, I pan fry them in olive oil or butter. Ole lady loves em, and actually prefers them to trout.

[MathGeek]

Originally Posted by eman

Smoke em and make fish tacos or a tuna salad type dish

I agree, the tuna salad type dish works well with mackerel.

[speck]

spanish are great blackened if caught the same day

[BigChaf]

Do not freeze, talk about nasty taste, cooking them fresh is the only way, meat is mushy, oily, and has a strong fishy taste.

[bull1134]

I asked around about the same thing, a few people told me it helps to bleed them right after you catch them. Going to try that nextime I end up catchin some.

[RigRatNoMeaux]

Originally Posted by BigChaf

Do not freeze, talk about nasty taste, cooking them fresh is the only way, meat is mushy, oily, and has a strong fishy taste.

Disagree

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[Macattac]

Spanish and king make a good meat for fish cakes instead of crab cakes. I drop the chunks in a crab boil until they are good, cool it off so you can shred the meat, then mix up your favorite crab cake mix and use the meat instead of crab. We have been doing this for several years and love it.

[mr crab]

Originally Posted by Macattac

Spanish and king make a good meat for fish cakes instead of crab cakes. I drop the chunks in a crab boil until they are good, cool it off so you can shred the meat, then mix up your favorite crab cake mix and use the meat instead of crab. We have been doing this for several years and love it.

X2

["W"]

Fresh out of the water awesome

[DUCKGOGETTER]

Tried it and didn't care for it.

[Keywest18]

Cut it in 1-1 1\2" steaks, smoke it and pop the bone out of the center. Good eating

[Frank Buck]

My Dad is old school, they used to carry a cane knife on the boat...Chop the tail off and let them bleed in the water...and keep them....Like I told him, If I have to do "blood letting" on a species of fish, I'll just keep other species of fish....I find kings and spanish fillets are the ugliest greyish color fillet I have seen...Reminds me of a dirty ashtray...just as soon chunk those back....keep better eating fish...Just my .02

[latravcha]

Originally Posted by Frank Buck

If I have to do "blood letting" on a species of fish, I'll just keep other species of fish

Some times I bleed my tuna just after catching more on the bigger ones

[cmcnabb]

Originally Posted by Macattac

Spanish and king make a good meat for fish cakes instead of crab cakes. I drop the chunks in a crab boil until they are good, cool it off so you can shred the meat, then mix up your favorite crab cake mix and use the meat instead of crab. We have been doing this for several years and love it.

I do this with reds and love it. If I come across some Spanish again I'll try it. Those cakes are damn good

[Duck Butter]

When the limit was 4 red snapper, had a guy that used to fish with us who would trade his 4 snapper for king mackerel He was happy, I was happy. Guide would freeline a dead pogy away from the rig and it was instant king mackerel, kept him busy while we fished the rig. Had king mackerel once with almonds and never since. Never had it smoked